Celebrate National Rum Day With A Vancouver-Made Grilled Peach Rum Cobble

Looking for a great recipe with which to celebrate National Rum Day on August 16? Vancouver-based global bartending champion Kaitlyn Stewart has created an iconic rum cocktail recipe that’s a must-try for anyone looking to get a taste of the tropics from their home bar! —Vita Daily

Grilled Peach Rum Cobbler Cocktail

2oz Appleton Estate 8yr
1/4 of a Grilled Okanagan Peach (cut into pieces)
0.75oz Ginger Infused Fireweed Honey 
1oz Fresh Lemon Juice
1 Sprig of Rosemary from the garden
2 Dashes Rootside Ginger Lemon Bitters

To make the Grilled Okanagan Peach, cut peach in half and remove the pit. To the cut side add a small amount of brown sugar. Place the sugared peach cut side down on a grill or cast iron skillet. Cook until the sugar has caramelized. Remove from heat and let cool. For the Ginger Infused Fireweed Honey, to a sauce pot add 1 cup of local wildflower honey, 1 cup of water and a 1/4 cup of freshly grated ginger. Put the pot on the stove on medium/low heat and bring to a gentle simmer. Remove from heat and let cool. Once cooled, fine strain the honey and bottle. For the drink, to a shaker tin add the grilled peaches and gently muddle. Then add the rum, honey, lemon, rosemary sprig and bitters. Add ice and vigorously shake for 10-12 seconds. To a julep cup, add crushed ice and strain in the cocktail. Top up the julep cup with more crushed ice, if need be, and garnish with a slice of grilled peach and a rosemary sprig. 

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